Recipes for pea soup with smoked meats: with smoked ribs and sausages. Soup recipes with smoked meats Soup with smoked ribs and sausage

If you have never cooked pea soup with any smoked meats, you should definitely try it. This soup has a very bright taste and, perhaps, it is even tastier than the traditional one cooked in meat broth. From smoked meats for soup you can take:

Smoked pork ribs.
Pork belly.
Smoked sausage.
Smoked chicken.
Hunting sausages (sausages);
Pork knuckle.

For soup on ribs, brisket, shank or chicken, I usually do not cook meat broth specifically. It turns out quite rich and without meat. But sausages and sausages are better (in my opinion) to use as a fragrant and tasty addition to the classic bone-in broth with meat.

Pea soup with smoked ribs

According to this step-by-step recipe, you can cook soup not only with ribs, but also with smoked brisket, knuckle or chicken. The principle will be the same. I don't use any spices or seasonings other than salt so as not to overpower the smoky flavor that the dish takes on.

Ingredients for a 3.5L pot:

smoked meats - 1 kg;
peas - 100g;
potatoes - 3-4pcs;
carrots - 1 pc;
onion - 1 pc;
sunflower oil- 2 tablespoons;
salt - to taste.

How to cook

Pea soup with smoked sausages

Another delicious option. Sausages, sausages or sausages, of course, must be of high quality. Although in our modern realities it is very difficult to choose a quality product. Despite the assurances of manufacturers on the labels, often when cooking, you still feel not so much the aroma of smoking as the smell of “liquid smoke”, which replaces the natural process.

What do we need for 3.5l:

bones with meat - 300-400g;
smoked sausage - 250g;
peas - 80g;
potatoes - 4pcs;
carrots - 1 pc;
onion - 1 onion;
vegetable oil- 2 tablespoons;
tomato paste - 1 tsp;
salt.

How to cook soup with smoked hunting sausages

When serving, you can pepper with freshly ground pepper.

Soup with chickpeas and smoked brisket

Chickpeas are a variety of peas, also known as "chickpeas". It is larger than usual, the same yellow-golden color. In the East, it is prepared as a second dish, and we will add it to the first.

Grocery list:

smoked pork belly - 500g;
chickpeas - 1 cup;
carrots - 1 medium;
bulb - 1pc;
garlic - 2 cloves;
tomato paste - 2 tablespoons;
bell pepper - 1 pc;
potatoes - 2-3pcs;
vegetable oil;
spices - to choose from;
salt;
saffron - optional;
Dill.

How to make chickpea soup

Try each of these recipes and pick your favorite. Or maybe you will like it and then your usual home menu will be replenished with three recipes at once pea soup with smoked meats.

Greetings, dear readers! Pea soup, popular in our country, turns out to be prepared in different parts of the globe. Naturally, in each national cuisine have their own characteristics. For example, Italians add parmesan and dry red wine to this stew. In Mongolia, they cook with tomato juice. In Yerevan, prunes and apples are added to it. And in Germany they cook such a soup from canned peas.

This dish has a long history. For example, it is known that peas were grown as early as the 5th century BC. in Greece and Rome. At the time, it was considered the product of the poor. However, time passed, and attitudes towards peas changed. So, in the 16th century in France, it was already considered the food of kings. It, along with fried bacon, was served to high-born ladies.

But back to soups. I think that you will not deny that it is very tasty and nutritious dish. It is a source of protein and vitamins, so it is simply irreplaceable in winter. Pea soup saturates with energy for a long time. This dish has many more useful properties. This stew is rich in B and E vitamins. Peas also contain a lot of such rare and valuable minerals as potassium, magnesium and selenium.

Well, are you charged with the idea of pampering your family with delicious stew? In this article, I have collected for you the most popular recipes with a step-by-step description. Choose the one you like best and cook with pleasure!

Some are wary of this dish as it is known to cause flatulence. However, this feature of peas is not a reason to refuse to enjoy a delicious stew. Long-term soaking of peas before cooking perfectly saves from this. Water must be changed at least three times.

Spices will also help protect you from negative consequences. Add a little allspice or ginger or a little curry to the soup, and the situation will improve. By the way, cinnamon, nutmeg and tarragon have the same effect. These spices will give the dish an amazing flavor and save you from bloating.

Classic recipe for pea soup with smoked ribs

Even classic version may differ somewhat. If you cook pea soup with pork ribs and potatoes, you get a high-calorie dish. For vegetarians and those who follow the figure - this is not the best option.

A lean soup has a low calorie content: only 45 kcal per 100 g. However, this is also a self-sufficient dish. You can cook both in a slow cooker and on the stove. I am giving step by step recipe for 3 liters of water.

Cooking:

Soak the peas in cold water for 5-6 hours. During this time, we change the water 3 times.

Please note: during soaking, the peas increase in volume. They "grow" 2-3 times.

After soaking the beans, be sure to rinse well again. Then drain in a colander to drain excess liquid. And pour the peas into a bowl.

Pour 3 liters of water into the pan and send the peas into it. Cover with a lid and put on the stove. On average, well-soaked peas are cooked for about 20 minutes.

Peel the potatoes, wash and cut into cubes. We clean the onions and carrots and wash the roots. Cut the onion into small cubes. Carrots can be grated or cut into small cubes.

Pour vegetable oil into a frying pan and send onions to it. Fry until transparent. Add carrots here and mix everything. Then reduce the heat to low and simmer for a couple more minutes.

Cut smoked pork ribs into portions. Where there are bones, the pieces will be larger. Next, put the ribs in a pan, on a vegetable mass. And fry everything on a small fire.

When the water where the peas are boiled boils, remove the foam that has appeared from above.

If the foam is not removed, the broth will turn out to be cloudy.

After the potatoes are cooked, we send vegetable frying with smoked meats to the broth. And continue to cook for another 5-7 minutes. During this time, the potatoes will begin to boil and the carrots will reach readiness.

Then remove the pan from the stove. Let stand for half an hour and pour the soup into serving bowls. We wash the dill greens and finely chop. Add croutons to each plate and sprinkle with herbs. Lunch is ready!

Quick pea soup with sausage

Do you want to spend little time and prepare a delicious and nutritious lunch? Then cook pea soup with smoked sausage. Unless the peas will have to be soaked in advance (it is better to do this at night).

Cooking:

Peas should be thoroughly washed several times, and then pour cool water for several hours. Then we wash it again and send it to the pan where you plan to cook the soup. Pour 3.5 liters of cold water.

We put the pan on the fire and cook until the liquid boils. In the meantime, peel the potatoes, wash them, and cut into cubes. We cut the sausage into cubes. Finely chop the peeled onion. We clean the carrots, wash and rub on a coarse grater.

When the broth boils, remove the foam from the surface. And continue to cook for about 30-40 minutes until cooked.

Pour sunflower oil into a frying pan and heat it up. Add onions and carrots to it. Stir fry for 5-7 minutes until the vegetables are soft.

When the peas are cooked and become soft, send the potatoes to the pan. Then continue to cook until the potatoes are ready. At the end of cooking, add the fried vegetables and sausage.

Add salt, pepper and bay leaf. Continue to cook for about 10 minutes over low heat. Before removing the pan from the stove, pour in the chopped greens. Pea soup with smoked sausage is ready. Nothing complicated. Fast and delicious, right?

Recipe with smoked chicken in a slow cooker

You can cook such a soup with crushed or whole peas, beans or lentils. In addition, you can cook this stew not only with chicken, but also with its individual parts. For example, take a smoked leg or wings. Generally, on chicken broth the dish is very tasty.

If you do not have a slow cooker, do not deprive yourself of the joy of eating delicious pea soup. Prepare the chowder in a saucepan on the stove. The list of ingredients below is for a 3 liter pot.

Cooking:

Peel the onion, wash and cut into thin half rings. We clean the carrots and rub it on a coarse grater. Pour oil into the multicooker bowl, add onion and carrots here. We put the bowl in the slow cooker and fry the vegetables.

Rinse the soaked peas thoroughly with cold water. Peel the potatoes, wash them and cut into cubes. We also cut the smoked chicken into small pieces.

Add meat, peas and potatoes to the fried vegetables. Salt everything and add peppercorns. Fill all the ingredients with water. And we set the “Extinguishing” mode on the unit for 2 hours.

After cooking, let the dish brew for half an hour. Then pour the soup with peas and smoked chicken on plates, sprinkle with chopped herbs and serve.

Video on how to cook soup puree with smoked meats

Do you want to pamper your family with delicious, satisfying and fragrant food? Make pea soup puree with smoked meats. This dish is easy to prepare. Don't believe? Check out this video recipe.

By the way, this soup can be cooked with chickpeas and beef. And you can also flavor it with mushrooms. You get something phenomenal. The main thing is to stop in time and not eat everything to the last drop in one sitting.

Secrets of making delicious pea soup

The main secret of preparing such a dish is to choose the right ingredients. Traditionally, dried peas are used for this soup. It's easy to choose it. Focus on the fact that good dried peas are characterized by the following signs:

it must be dry (even the slightest presence of moisture is fraught with the fact that the product will soon become unusable);
see that the peas are the same shape, size (4-5 mm in diameter) and color;
dark peas are allowed, but they should not be more than 1% of the total volume.

However, there are cases when it is better to refuse a purchase. The fact that the product is of poor quality can be judged by the following signs:

too large peas - a sign that this is a fodder variety;
refuse to purchase legumes damaged by pests or having dark spots on the surface;
any other signs of deterioration (mold, dust, etc.) are not allowed.

As for meat, the choice is huge: pork or beef ribs, brisket, chicken, etc. In addition, there are some subtleties of cooking this dish:

Before cooking, be sure to soak the peas and leave for 4-5 hours, and preferably overnight. During this time, change the water 3-4 times. So you get rid of flatulence and the bitter taste of the product.

When soaking for a long time (say, overnight), do not leave the peas warm, otherwise it will simply throw off.

Do you want the peas to boil? Add ½ teaspoon of soda to the water. Finely chopped potatoes will also help increase the density of the soup.
To enhance the taste, add a whole onion, peeled from the husk, to the stew when it is cooked. When the dish is cooked, simply remove the onion from the broth.
Do not rush to serve the dish immediately after preparation. Let stand 10-15 minutes. During this time, the soup will thicken and its taste will be revealed to the maximum.

I advise you to serve pea soup with croutons. It will be even tastier if they are flavored with garlic and vegetable oil.

I hope that the recipes offered in this article will help you prepare an original dinner without much difficulty. But, as you know, tasty food is an excellent antidepressant. Cook with pleasure, please your loved ones with delicious food and cheer up. And in order not to lose recipes, click on the buttons of social networks.

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Summer always pleases with fresh vegetables, berries and fruits. True, now, in the age of high technology and global trade, you can buy fresh products all year round. And summer is also the time for picnics, which means that this is the time for barbecue and smoked fish. Unfortunately, it is rather difficult to reproduce the taste of fresh smoked fish in winter, but in the cold season you always want something hot, satisfying and tasty. That's when it will help cheese soup with smoked meats (more often just with smoked sausage).

Recipe for classic pea soup with smoked meats

Ingredients:

4 liters of drinking water;
500 grams of smoked pork ribs;
300 grams of ham;
250 grams of peas;
700 grams of potatoes;
1 onion head;
1 carrot root;
4 leaves of laurel;
50 grams of vegetable oil;
1 bunch of salt;
1 small handful of ground pepper;
1 bunch of green dill.

Cooking:

Wash the ribs thoroughly. We take a pot for making soup, put the meat in it, fill it with water, put it on the stove and turn on the gas.
After 45 minutes, you need to remove the ribs from the water, cool and free from stones. Cut into medium sized cubes and place back in the pot.
Gently wash the peas under running water and add to the broth.
Peel the onion, wash it and chop it into small cubes with a sharp knife.
Carefully wash the carrots in warm water, rinse and cut into small cubes or rub on a grater.
Remove the plastic wrap from the ham and cut into small pieces.
Turn on the stove to medium heat, put a deep frying pan on it and heat it. Then add vegetable oil. When the oil is hot, add the onion and mix well. When it is browned, add carrots and fry for about 5-7 minutes.
We put another frying pan on the fire and, without pouring oil, fry the ham a little.
Wash potatoes thoroughly, peel and cut into standard cubes for soup. Pour into broth.
After 5-7 minutes, add fried ham, onion with carrots, salt, pepper and bay leaves to the saucepan. Cook for another 10 minutes.
Rinse green dill under water from dust, drain with a dry kitchen towel and chop with a sharp knife. Add when serving food.

Pea soup with ribs and croutons

The smoked meat recipe is characterized by its calorie content and satiety. This dish will please both the hostess herself and her family, and the taste of garlic croutons will certainly win you over with its piquancy and spiciness.

Ingredients:

200 grams of peas;
3 potatoes;
400 grams of smoked pork ribs;
1 head of onion;
1 carrot;
1 bunch of green parsley;

3 liters of drinking water;
1/3 teaspoon of salt;
3 garlic cloves;
50 grams of mayonnaise;
Pieces of bread or loaf for serving;
A small handful of ground pepper.

Cooking:

Before preparing the soup, you must first rinse the peas and soak for several hours. After it is well soaked, drain the water, pour fresh water, put on medium gas and cook for up to 1 hour.
Carefully wash the potatoes under running water from the ground. Then it needs to be peeled and cut into medium-sized cubes. Rinse pork ribs and cut into pieces.
Add smoked ribs and chopped potatoes to the peas. Onions should be thoroughly peeled, rinsed and cut into small cubes.
My carrots, remove the top layer and rub on a fine grater or chop with a knife into very small cubes.
We put a frying pan on the stove to heat up, pour vegetable oil. When the oil heats up, spread the chopped vegetables and fry for literally 5 minutes, so that the onions and carrots soften.
Add ground pepper, salt, fried vegetables to the soup and cook for another 10 minutes.
We cut the loaf or bread into pieces, and put it on a baking sheet. Dry for several minutes at medium temperature until the croutons become brown.
Garlic is peeled, rinsed and rubbed on a fine grater or passed through a garlic press. Mix mayonnaise with garlic.
Rinse parsley in warm water, drain on a dry towel and finely chop.
We serve pea soup to the table, richly garnished with herbs and with garlic-anointed croutons.

Pea soup with smoked sausage

The technology for preparing this dish is very different from classic recipe cooking pea soup, but in no way inferior in taste, and perhaps even surpass. Celery root and parsley will give the broth an unfamiliar taste and aroma, and smoked sausage will captivate guests. Children will be delighted with the bread toast in the dish and will definitely love this soup.

Ingredients:

Yellow split peas - 0.5 kg;
Pork ribs - 1 kg;
Smoked sausage - 200 g;
Onion - 2 heads;
Leek - 1 stalk;
Parsley and celery root - 1 pc;
Carrot - 1 pc;
Potatoes - 3 pcs;
Soy sauce - 1 tablespoon;
Ground pepper - 1 small handful;
Laurel leaves - 2 pcs;
Salt - 1/3 teaspoon;
Dill greens - 1 bunch;
4-5 slices of bread.

Cooking:

Pour water into a medium saucepan, pour peas, salt and set aside for 1 hour. Carrots are thoroughly washed under running water, peeled, cut into coarse pieces, put to the peas. Cut the ribs into medium-sized pieces and transfer to a saucepan. Place over medium heat, stirring every 3-4 minutes.
We wash the parsley in warm water, peel and chop well. Pour into a saucepan. Celery is similarly prepared for cooking and thrown into the soup.
Onions need to be peeled, rinsed. Then cut into small cubes and add to the rest of the ingredients. After that, add the leek to the dish, soy sauce and laurel leaves.
My potatoes, then they need to be peeled and chopped into cubes. Rinse again and throw into the pan. We clean the smoked sausage from the shell, cut into cubes and add to the soup. We set the gas to a minimum, stir occasionally. We cook for at least an hour.
When the meat is cooked, take it out, cut it the way the hostess likes it, return it back to the pan. We add spices.
Dill is thoroughly washed from dust, drained and finely chopped.
Cut the bread into cubes. We put the pan on the stove, heat it up and pour the cubes of bread. Add a few drops of oil and fry.
Greens and bread cubes are added to the soup just before serving.

Pea soup with smoked meats

Pea soups have an exquisite taste that cannot be compared with other liquid dishes, and in combination with smoked products, this dish acquires a lot of new flavors and flavors. Pea soup with smoked meats has a simple recipe and contains trivial products, so cooking it can be suitable even for novice cooks.

For preparation, it is necessary to select the following components:

Peas - 300 grams.
A kilo of smoked ribs.
A couple pieces of hunting sausages.
2 - 3 potato tubers.
Carrots and onions one each.
Water - 3 liters.
Seasonings as needed.

Cooking

Initially, it is necessary to wash the peas well, and put the volume of water presented in the recipe on the stove and wait for it to boil.
At this time, cut the ribs into smaller components and, after boiling water, lower the pieces of ribs and washed peas into it.
Cook the ingredients until fully cooked, which will be approximately 50 - 60 minutes.
In parallel with this process, you should cut the potatoes into cubes and, after the meat ribs are ready, take them out, and send the potatoes to boil for 15 - 30 minutes.
During this time, hunting sausages are cut, and meat is removed from boiled ribs. Chop the onion, grate the carrots and send to the pan for 3 minutes.
Send the resulting vegetable and meat components to the broth and boil over low heat for about 15 minutes. After that, pea soup with smoked meats can be supplied with herbs and served.

Soup variant with smoked sausage

To make soup, you need to take the following elements:

100 grams of peas.
2 small potatoes.
One carrot and one onion.
2 liters of water.
Smoked sausage half a kilo.
Spices and herbs to taste.

Cooking process

At the initial stage, you should soak the peas and leave it for a couple of hours, then rinse with cold water and send to boil. The whole process of cooking peas will take about 1.5 hours, immediately add salt and pepper to the peas if necessary.
At this time, grate the carrots on a coarse grater, cut the onion into cubes and send to a preheated pan for 7-10 minutes.
Cut the potatoes into not too small pieces, add the amount of water indicated in the recipe and boil until tender, then combine the potatoes, carrots and onions, boil for about 5 minutes. Then add the peas to the vegetables, mix thoroughly and leave to boil for another 5 minutes.
Do not forget that the pea soup recipe contains the main ingredient step by step - smoked sausage and in this case, there are two options for the development of events. Sausage can be cut and served separately, adding to each serving of pea soup.
Another way is to cut the sausage and combine it with all the ingredients at the last stage, when peas are added to the vegetables.

Soup with brisket

Pea soup with smoked meat the recipe contains:

2 liters of water.
300 grams of smoked brisket.
250 grams of peas.
2 medium sized potatoes.
Carrots and onions one each.
A tablespoon of butter.
4 slices of white bread.
Greens and spices as desired.

cooking soup

Slices of bread must be freed from the crust and cut into not too small cubes and fried in a dry frying pan, after turning the bread into crackers, they should be sprinkled with pepper, salt or other seasonings as needed and set aside.
Send the water to the fire, wait for the boil and pour the peas, boil for about 15 minutes. In parallel with this process, finely chop the vegetables (onions and carrots), cut the potatoes into cubes and cut the meat into bars.
Add chopped potatoes to the pan with peas and wait until cooked.
At this time, the brisket should be fried for a couple of minutes in a pan without oil and put in a separate container.
Grease the pan with butter and send carrots and onions to the fire, fry for about 3 minutes. When the potatoes reach a state of full readiness, vegetables and meat, as well as seasonings, must be added to the soup.
Then you should boil the dish for a couple more minutes and leave to sweat under the lid for 5 to 10 minutes.
To each portion of the soup, add previously prepared croutons and herbs as desired.

Soup with peas and ribs

A step-by-step recipe should consist of a list of the following elements:

Smoked pork ribs - 300 grams.
1 piece of carrot and onion.
5 liters of water.
A couple of potatoes.
A glass of peas.
Seasonings and herbs as needed.

Cooking steps

In order to eliminate the undesirable effect of peas on the gastrointestinal tract, it should be soaked for about 5-10 hours, this procedure is best done at night.
The required volume of water must be put on fire and wait for it to boil, then place the ribs in a saucepan and boil for about 40 minutes.
After the indicated time, peas must be added to the meat product and boiled for an additional 20 minutes. During this period of time, you can start chopping vegetables and send them to the pan, frying for no more than 5 minutes. Cut the potatoes in any convenient way, the main thing is that the pieces are not too small.
After 50 minutes have passed after the start of cooking the meat product, all the remaining ingredients are added to the soup. Now you need to let the dish boil for about 15 - 20 minutes, until all the ingredients are cooked.

Rib soup

Ingredients:

Dried peas two-thirds of a glass.
Fresh pork ribs 200 grams and the same amount of smoked pork ribs.
Garlic clove, onion and carrot.
2 pieces of potatoes of medium diameter.
Bay leaf.
Salt, pepper to taste and a bunch of parsley.
A couple of slices of white bread or a loaf.
2 tablespoons of olive oil.

Pea soup with smoked meat step by step cooking recipe:

Soak the peas in a liter of cold water and let stand for an hour.
Put fresh ribs in a saucepan, pour 2 liters of water, wait for it to boil, then lower the heat and boil for an hour. Smoked meat product should be cut into cubes, the same must be done with potatoes.
Finely chop the onion, grate the carrots, squeeze the garlic, then the three ingredients presented must be subjected to a slight frying, which will take no more than 5 minutes.
Bread slices should be cut into large cubes, pour olive oil into a plastic bag, squeeze garlic and add spices, pour sliced bread inside, tie the bag and shake thoroughly. After that, lay the bread cubes on a baking sheet covered with baking paper and send to the oven for 10 minutes at a temperature of 150 degrees.
After an hour, the cooked ribs must be removed and cut.
Peas are poured into the remaining broth and kept on fire for about 20 - 30 minutes, at the end of this time, a fried trio of vegetables, potatoes are added, all this continues to cook for about 10 minutes. Next, the ribs, bay leaf and seasonings are added to the total mass, all this is boiled until the peas and potatoes are cooked.
After cooking, a bunch of parsley is chopped and sprinkled on top of the dish with crackers.

Thick pea soup with smoked ham and pork ribs

Pea soup is a hearty and inexpensive soup that tastes great. It is especially good on cold winter days. Peas contain a large amount of protein. Combined with bread or crackers, pea soup is a complete meal. A plate of thick pea soup with smoked meats contains about 900 kilocalories.

Ingredients for the recipe:

dried peas 500 g
smoked pork ribs 400 g
smoked ham 100 g
bow 2 pcs.
leek - stalk
carrots 2 pcs.
vegetable oil 2 tbsp. spoons
dried marjoram 1 teaspoon
white wine vinegar
salt, pepper, bay leaf to taste
soda 1 teaspoon without a slide

Cooking method:

The day before, put the peas in a bowl, cover with water, add soda and leave to soak overnight.
Pour smoked pork ribs with three liters of water and set to boil. When the water boils, remove the foam, reduce the heat and cook for 30 minutes. Remove the ribs from the pot. Throw the peas in a colander, add to the broth where the ribs were cooked. Cook, stirring, 40-60 minutes.
Peel onions and carrots, chop into small cubes. Cut the skin off the smoked ham, cut the meat into small cubes. Fry the ham in a pan in vegetable oil for 3-5 minutes. Add onions and carrots. Saute until soft for 7-10 minutes.
Remove meat from boiled smoked ribs. Cut finely. Wash the leek, cut into half rings. 10 minutes before the end of cooking, put the fried vegetables with a ham, pork removed from the ribs, leek, bay leaf into the soup. Salt the soup, add pepper, dried marjoram and vinegar. Let the soup cook for another 5 minutes and turn it off.
Advice: Enamelware is not suitable for making pea soup. Peas will definitely burn.
The cooking time of peas, its ability to boil into porridge, as well as the color of the finished dish depends on the variety. On sale there are dried peas of various types: white, gray, yellow, green, marble. Peas can be whole and broken into two halves (chopped) in the process of peeling and grinding. Split peas tend to boil faster. If you want to make pea soup puree, look for split peas on sale.

Feed method: Serve pea soup with white bread or croutons. To make crunchy croutons, dice a white wheat loaf. Preheat the oven to 220°C. Place the baking sheet with the bread in the oven. After 1-2 minutes, turn on the fire. Do not remove the tray. The crackers will dry out and not burn while the oven cools down.

Pea soup puree with smoked chicken

Pea soup with smoked chicken cooks faster than with regular meat, because the chicken itself is already ready to eat. Smoked meats are added to the soup 10-15 minutes before cooking, so that the tastes of the products are connected to each other. You can use smoked breast, it is not so fatty, meat from the drumsticks and thighs. In order not to spoil the pleasant creamy texture of the soup, it is better to remove the skin from the meat - it is greasy and tough.

Ingredients for the recipe:

yellow split peas 1.5 cups
smoked chicken breast 400 g.
bow 1 pc.
carrots 1 pc.
potatoes 2 pcs.
bay leaf 3 pcs.
peppercorns 5-7 pcs.
vegetable oil 2 tbsp. spoons
salt, ground black pepper to taste
soda 1/2 teaspoon

Cooking method:

Soak the peas in water. Yellow split peas boil the best, so 2 hours of soaking will be enough.
Drain the peas in a colander. To speed up the preparation of the soup, cover the peas with boiling water. When the water boils well already with peas, add soda, remove the resulting foam, reduce the heat and cook for about an hour.
Peel potatoes. Put the whole tubers into the soup. After 25-30 minutes they should be cooked. Remove the potatoes from the broth, mash into a puree and return to the soup.
Finely chop the carrots and onions. Fry the vegetables in vegetable oil until soft, 5-7 minutes. Chop the smoked breast into small pieces. 15 minutes before readiness, put the passivation, meat, bay leaf, peppercorns, salt into the soup. Ready soup should be infused for 10-15 minutes. Add black pepper directly to your plate to taste.
Advice: To make the peas boil faster and better, you need to salt the soup at the end, 10-15 minutes before cooking. Read more:

Thick soup with smoked meats and melted cheese in a slow cooker

Spicy smoked taste of pea soup can be given not only with smoked meat, but also with sausages or smoked processed cheese. The latter gives the soup a delicate creamy taste and silky texture. Soup with sausages and melted cheese is easy to cook in a slow cooker.

Ingredients for the recipe:

hunting sausages or smoked sausage 300 g.
processed cheese ca 200
peas 300 g
bow 1 pc.
carrots 1 pc.
vegetable oil 3 tbsp. spoons
bay leaf 2 pcs.
black peppercorns 5-6 pcs.
allspice 2-3 pcs.
salt, ground pepper to taste
parsley bunch

Cooking method:

Pour boiling water over the peas and leave for 1 hour. Chop onions and carrots into small cubes. Pour vegetable oil into the multicooker bowl, set the “Frying” mode for 15 minutes. Fry onions and carrots with the lid closed. Stir vegetables occasionally.
Drain water from peas. Put the grains in the slow cooker on top of the fried vegetables. Fill with water or, if available, meat broth he won't interfere. Set the mode "Soup", time - 2 hours. 20 minutes before the end of cooking, put sliced hunting sausages or any smoked sausage, bay leaf, black and allspice peas.
10 minutes before the end, add the processed cheese cut into small cubes or grated on a coarse grater. Stir until cheese is completely melted. Salt the soup, season with black pepper, if necessary. Add chopped parsley. Close the lid, wait for the signal that the soup is ready. Let the pea soup sit for 30 minutes. Serve with crackers.
Advice: An economical version of smoked soup can be made with smoked chicken casing. There is no meat on it, but the smell of the soup will be provided. Boil the body along with the peas, and then remove.
Pea soup is not recommended to cook for future use. When heated, it loses its excellent taste and nutritional qualities.

Pea soup with smoked meats is prepared very simply and quickly, so you should cook this dish at least once. Bon Appetit!

With a bright rich taste, hearty pea soup with smoked pork ribs and sausage. Garlic, spices and fresh herbs parsley gives the dish an exceptional aroma and a pleasant spicy note. For this recipe, I used yellow split peas, they cook for about 40 minutes. Whole peas can be soaked for a few hours before cooking to make them cook faster.

Ingredients

How to cook pea soup with smoked meats

Rinse the peas thoroughly under running water. Pour it into a saucepan, add smoked pork ribs. Pour the ingredients with two liters of water. Cover the pot with a lid and put the pot on the stove. Before boiling, remove the foam with a slotted spoon. Reduce the heat and cook the peas until soft.
Sausage with bacon (used Krakow) cut into small cubes.
Cut into cubes and onions.
Let's start frying sausage in a pan. When fried a little, add chopped onion to it.
Peel the carrots with a vegetable peeler and cut into pieces.
When the browned onion becomes soft, add chopped carrots. Fry vegetables with sausage for another 5 minutes, stirring them occasionally. Then add thick tomato paste and minced garlic through a special press. Bring vegetables and pasta to a boil and remove from heat.
We take out the ribs and one third of the boiled peas from the pan. Add fried vegetables to the pot.
Blend all the ingredients into a puree with an immersion blender.
We will return the chopped smoked meats and the rest of the peas to the soup.
Next, throw spices, salt and chopped herbs.
Boil all the ingredients together for 2 minutes after boiling, turn off the heat. We will let the finished dish brew for 10-15 minutes, we will serve with crackers, garnished with parsley.